Vegan Burrito Bowls with Lime Rice

No cheese! And it still tastes good!

No cheese! And it still tastes good!

I have to admit – a lot of my recipes have a solid foundation in pure laziness. This recipe is a perfect example! I had all the ingredients I needed to make burritos but I was too lazy to make the tortillas from scratch like I’ve done in the past. Solution? Chuck all the ingredients into a bowl and make a burrito salad! The only extra addition required is some basmati rice for an extra carb hit. You can omit this if you are watching the calories but I’m asian, so I can never so no to rice! If you want to make this meal completely clean, I would suggest you swap the refried beans over for canned black beans and add some avocado ๐Ÿ™‚

Warm Burrito Bowls with Lime Rice (Serves a hungry 1)


1/2 C Basmati Rice

1 lime (plus an opptional extra lime for garnish)

1/4 can of vegetarian refried beans

Jarred jalapenos (use as much as you like)

1/2 corn on the cob, boiled and kernels removed (alternatively, used canned corn kernels)

6 cherry tomatoes, quartered

Chopped Lettuce & baby spinach (as much as you like)

Fresh coriander to garnish


1. Cook rice by absorption with the juice of one lime added to the water. If you want your rice to be crunchy, let it overcook slightly.

2. While the rice cooks, heat up your beans and corn.

3. Assemble your burrito bowl! First add rice, then your greens, corn, tomatoes, jalapenos and a dollop of beans. Garnish with lime and coriander. Add avocado if you have some. Enjoy!


Maca Banana Peanut Butter Milkshake



1 banana

1 tbsp maca powder

1 tbsp LSA

1/2 cup almond milk

1/2 tbsp natural peanut butter



Blend and serve! Yum!

See the finished result on The Happy Tummy’s Instagram – link also in the side bar ๐Ÿ™‚

Orange & Poppy Seed Muffins

Orange & Poppy Seed Muffins

It’s the absolute worst when you buy an ingredient that you only end up using the tiniest amount of – it just sits in your pantry or fridge to die a slow death. I hate wasting food! Recently I made pasties which required a sprinkling of poppy seeds and I was left with a massive bag of the stuff. I’ve never cooked anything with poppy seeds before and I was determined to not let this bag get pushed to the back of my pantry shelf to make friends with that other container of brown seeds that I am yet to identify. Enter my saviour, Google, and I discovered this great sugar and dairy free recipe that looked delicious and nutritious enough to be a viable everyday snack.

A few notes:

  • The original recipe called for lemons but I just used oranges because I had plenty on hand and they’re super cheap at the moment too ๐Ÿ™‚
  • I did not have any applesauce, nor have I ever used it before, so I just peeled and chopped up half a Pink Lady apple, nuked it in the microwave for a couple minutes, added a bit of water and kind of mashed and mixed it with a fork. Voila – instant apple sauce albeit slighty chunky!
  • These muffins are great for vegans because they are dairy free!
  • They are also sugar free; it uses maple syrup as a sweetener. Maple syrup (I used the 100% real stuff) ย is a great substitute for white sugar as it has a lower GI per 1/2 cup. It also provides a variety of minerals (calcium, iron, zinc ย and manganese) unlike white sugar which has zero to offer nutrient-wise. Be careful: make sure you use the 100% Maple Syrup and not the “Maple flavoured” syrup as the fake stuff can have up to 200% more sodium per 100ml, a variety of preservatives and none of the essential minerals.

Orange & Poppy Seed Muffins (makes 12)



  • 2 cups wholemeal flour
  • 2 tsp baking powder
  • 1 tsp baking soda (bicarb soda)
  • 1/4 tsp sea salt
  • 3 tbs poppy seeds


  • 3/4 100% maple syrup
  • 1/3 cup vegetable oil
  • 1/3 cup applesauce (see notes above on how to make your own)
  • 1/3 cup orange juice (basically the juice of one orange)
  • 2 tbsp orange zest
  • 1/4 cup non-dairy milk (I used Almond Breeze)
  • 1 tspn vanilla or vanilla extract


  1. Preheat oven to 180 degrees Celsius.
  2. Combine dry ingredients in a large bowl.
  3. Combine wet ingredients in a small bowl.
  4. Add wet ingredients to the dry and mix softly with a wooden spoon until just combined. Don’t over-mix. The batter should be soft and airy!
  5. Fill a 12 cup muffin tray with the mixture, each about 80% full.
  6. Bake for 15 minutes until golden brown on top. Test if they are cooked by popping in a skewer or toothpick and if it comes out clean, they’re ready!

Thanks to “Live. Learn. Love. Eat.” for the great recipe. Check out the original (using lemons) here.ย